High Protein Cookie Dough Bark

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This High Protein Cookie Dough Bark comes together with just five ingredients in a few minutes! Gluten-free and dairy-free-friendly, it’s the perfect make-ahead breakfast, dessert, or post-workout treat. 

Up close photo of a piece of high protein cookie dough bark with chocolate chips.

Why We Love This High Protein Cookie Dough Bark Recipe

We don’t know about you, but we have a pretty big sweet tooth! While we love classic treats like our Double Chocolate Oatmeal Cookies and Lemon Strawberry Shortcake, we also love to put a healthier spin on things. 

And this protein cookie dough bark never disappoints! 

  • Easy – Just combine the ingredients, and transfer them to the fridge. With no baking required, the only hard part is waiting for your bark to set!
  • Versatile – You can easily mix and match different ingredients to make this recipe your own!
  • High-Protein – This recipe contains lots of protein and is low in refined sugar. It also features lots of fiber and healthy fats to satisfy your sweet tooth while keeping you full! 
Seven pieces of high protein cookie dough bark stacked on a white countertop.

Ingredients You’ll Need

  • Almond Butter – This adds a subtle nutty flavor and enough moisture to hold the bark together. Make sure to use creamy almond butter!
  • Protein Powder – We recommend using vanilla protein powder to avoid overpowering the rest of the ingredients. 
  • Coconut Flour – This forms the base of the “cookie dough” keeping the recipe gluten-free. 
  • Semi-Sweet Chocolate Chips – We prefer mini chocolate chips as they allow for bits of chocolate in every bite. However, full-sized chocolate chips also work. 
  • Milk – We use unsweetened almond milk to combine the dough, but any dairy-free or dairy milk you like best will work. 

Substitutions and Variations

Feel free to experiment with different ingredients to make this recipe your own! 

A woman's hand holding a piece of high protein cookie dough bark.
  • Almond Butter – Swap the almond butter with peanut butter, cashew butter, or sunflower seed butter if needed. Just keep in mind that the taste and texture will change slightly depending on what you use. 
  • Chocolate Chips – Use dairy-free chocolate chips. Or, opt for dark chocolate or white chocolate varieties. You can also use a mixture of both! 
  • Protein Powder – Use a chocolate protein powder or peanut butter protein powder to make this high-protein cookie dough bark extra decadent. 
  • Mix-Ins – Stir in all your favorite cookie mix-ins! Chopped nuts, shredded coconut, sprinkles, candy pieces, and dried fruit all taste great. 
  • Vanilla Extract – To enhance the flavor of the rest of the ingredients, add a teaspoon of vanilla.
  • Sweetness – If you prefer your bark on the sweeter side, add a drizzle of maple syrup or honey to the mixture! Adjust the ingredients as needed until the dough holds together.
  • Coconut Flour – Not a fan of coconut flour? Use almond flour or oat flour instead. Adjust the rest of the ingredients as needed to reach your desired consistency (use less milk)!

How to Make This Easy Cookie Dough Recipe

Before you begin, line an 8×8 pan with a piece of parchment paper, and set it aside. You can also line a baking sheet with parchment paper.

  1. Combine the ingredients. Add the almond butter, protein powder, coconut flour, part of the chocolate chips, and part of the almond milk to a bowl. Stir to combine. The mixture will look like cookie dough and hold together. 

Note: If the mixture is too dry, add more milk one teaspoon at a time. Just be careful to add it slowly, or your cookie dough might become runny! If this happens, add an extra sprinkle of coconut flour or protein powder. 

  1. Press. Transfer the mixture to the pan, and press it down evenly. 
  1. Melt the chocolate. Melt ¼ cup chocolate chips in a microwave-safe bowl in the microwave, stirring frequently until fully melted. Be careful not to let it burn! Add coconut oil if needed to create a smooth, spreadable consistency.
  1. Top. Add the chocolate to the cookie dough, spreading it out evenly. Then, sprinkle the flaked sea salt on top. 
  2. Freeze. Transfer the mixture to the freezer or fridge until set. 
  1. Serve. Slice the cookie dough bark into pieces, and enjoy! 
Overhead photo of cookie dough bark topped with flaked sea salt cut into nine squares.

How to Store

  • Store leftover protein bark in an airtight container in the fridge for up to one week. 
  • Freeze the pieces in a sealable bag for up to three months. Enjoy straight from the freezer, or thaw them in the fridge or at room temperature first! 
A piece of high protein cookie dough bark with mini chocolate chips and sea salt.

High Protein Cookie Dough Bark Recipe

Make this high-protein cookie dough bark with just five ingredients for a sweet, no-bake treat full of fiber and protein to keep you full! 
Prep Time3 minutes
Chill Time15 minutes
Total Time18 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cookie dough bark, high protein cookie dough bark
Servings: 9 servings
Calories: 89kcal
Cost: $3.00



  • Place a piece of parchment paper in the bottom of an 8×8 pan. Set aside.
  • In a small mixing bowl, add the almond butter, protein powder, coconut flour, 1 Tablespoon chocolate chips, and 2 Tablespoons almond milk. Mix with a spoon until combined or until the dough holds together much like actual cookie dough. If the mixture is too dry, add more almond milk 1 teaspoon at a time (see notes).
    1/4 cup almond butter, 1/4 cup vegan vanilla protein powder, 1 Tablespoon coconut flour, 1 Tablespoon sugar free mini chocolate chips, 2 – 3 Tablespoons almond milk
  • Press the mixture into the bottom of the lined 8×8 pan. You should end up with a 6 inch by 6 inch square.
  • In a small bowl, melt the ¼ cup chocolate chips in the microwave for 45 seconds or until melted. Be careful to not burn the chocolate chips.
    Topping: 1/4 cup sugar free mini chocolate chips
  • Once melted, pour the melted chocolate on top of the cookie dough and spread evenly.
  • If desired, sprinkle the top of the chocolate with flaked sea salt.
    Optional Topping: flaked sea salt
  • Place the bark in the freezer for 15 minutes or the fridge for at least ½ hour.
  • Remove from the freezer/fridge once the chocolate is hardened and cookie dough is stiff. Cut the bark into 9 pieces and serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.



Note: Depending on the brand of protein powder and viscosity or thickness of the almond butter, you may need more or less almond milk. The batter should stick together and not be crumbly. If the batter is too wet, add more protein. 


Serving: 1piece | Calories: 89kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Sugar: 1g

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